Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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traditional QSR or fast-casual restaurants, it's also a good op- tion versus cooking at home. As a result, many customers use us as a restaurant while others come in and buy five, six, seven meals for the week." To keep real estate costs down, Everytable locations are small — 500 to 700 square feet — made pos- sible because all cooking and packaging occurs in a commissary kitchen. There, staff prepare and package fresh meals every morning for delivery to the stores. The original unit is a 700-square-foot cafe-style store with 20 seats, the second location is a kiosk operation in a mall food court and the new Santa Monica, Calif., store operates inside a larger artisanal food hall. As the chain grows, Polk says, "We're finding different types of real estate opportunities, but what stays true is this idea of a small, very adaptable footprint and low overhead." Given its grab-and-go format, each store might have just two employees per shift. Most stores operate seven days a week from mid- morning to between 7 p.m. and 9 p.m., depending on location. Roughly two-thirds of sales ring up during lunch. Polk describes the design vision for Everytable stores as blending a sleek, health- food store aesthetic with the warmth and vibrancy of eth- nic restaurants. The customer experience mixes aspects of retail and restaurants, but Everytable places a strong focus on hospitality. He says the most successful iterations of the concept to date are those stores that "feel halfway between a cafe and a store." Large refrigerated display cases house packaged menu items. Customers can choose from a selection of salads, grain bowls and hot plates. Inspired by the flavors and cultures of Los Ange- les, the menu includes best sellers such as Jamaican Jerk Chicken with rice, beans, kale, carrots and plantains; Blackened Fish with braised collard greens, black-eyed peas and sweet potato puree; and Tamales de Chile Rojo, two chicken tamales with red chili sauce and roasted vegetables. Customers who choose to dine in can use microwaves in the front of the house to heat hot plate items. On the cold side, popular selections include Vietnamese Chicken Salad, featuring lemongrass chicken, mung bean noodles, pickled car- rots and cauliflower, kale, radish, cucumber, mint, peanuts and spicy chili-lime vinaigrette, and Spicy Mexi- Cali Bowl, featuring black beans, cabbage, grape toma- toes, corn, Everytable grain blend, pickled red onion, cilantro, pepitas and creamy chipotle dressing. The company doesn't share revenue figures, but Foster notes that during a typical busy lunch rush at the original location, 200 to 300 meals will be sold over a one-hour period. "It's funny because you can be walking by the store and it doesn't look that busy. We'll ask the staff how it's been and they'll say it hasn't felt that busy, but then we look at the sales data and see that it's been one of our busiest hours ever," he says. "The way the model is set up, there are those periods of time where you're churning in a ton of people through the location, but they're just in and out so it doesn't feel like you're overwhelmed with volume." Foster and Polk say after taking Everytable from 1 unit to 4 and from 20 em- ployees to more than 60 in a matter of months, company focus in the near term rests on operational efficiencies and fine-tuning for future growth. By late next year, Everytable should be on track to hit 6 to 10 locations. "We really just want to continue to improve the model, add on some nice new locations in the beginning of 2018, and hopefully be in a position where we can write our own story and decide how quickly we want to grow with- in LA and potentially other markets," Foster says. "We'll take it from there, but the goal is having locations across the country 10 years from now. We want Everytable to be a national company serving people everywhere." Hitachi HiQ eSystems™ monitors perishable assets to ensure safe, reliable, sanitary transportation and storage. Challenging the Future through Engineered Solutions hiqesystems.com 844-511-5999 Protect your Brand. Protection for your assets. A higher level of food safety intelligence. Track back of house in real time via desktop, tablet, or smartphone Record temperatures automatically at all times Alert via text, email, or call Protect your assets 24/7, 365 H I G H Q U A L I T Y F O O D S A F E T Y P A R T N E R Visit our website to learn more. AN ENTREE THAT SELLS FOR $4 IN ECONOMICALLY DEPRESSED SOUTH LA MIGHT COST $7 OR $8 IN SANTA MONICA, CALIF.

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